Non-dairy custard

Yield 5 cups

 

3 cups unsweetened almond milk

1 cup cream of coconut

1 stick cinnamon

Finely grated rind from 1 lemon

4 egg yolks

3/4 cups sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

 

1. Heat almond milk and cream of coconut, cinnamon stick and lemon rind together in a pot over medium heat until bubbles start to form on the sides.

2. In a bowl, beat egg yolks and sugar until pale yellow. Add corn starch and keep beating until entirely smooth.

3. Add vanilla extract and beat until smooth and creamy. Remove cinnamon stick. Slowly add about 1/2 cup of warm milk to the egg yolks, stirring constantly.

4. Add rest of milk and stir until well incorporated.

5. Return mixture to stove and cook at low to medium heat until it thickens slightly and coats the back of a wooden spoon. Do not bring to boil.

6. Cool and refrigerate before using as filling.

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